Often I drive past Chutney's and it seems close to a full house. How can I get a table if this is the case?
Sometimes this is a problem; however it has been solved in the following way. If you arrive without a booking and we have a full house, our floor manager will take down your mobile phone number and we call you when your table is ready. Usually the wait is no longer than 10-20 minutes. Lots of our customers use this service.
When are last orders?
2.30pm for lunch and 9.30pm for dinner.
Can I bring BYO wine or beer to Chutney's?
Sorry, BYO wine or beer is not permitted at Chutney's. We do have an extensive wine list and 14 beers to choose from.
Can I book out all of Chutney's for a business or family function?
YES. We can cater for functions up to 220 people.
Does Little Chutney's use a traditional Tandoor Oven?
Yes. The tandoor oven relies on the natural cooking medium - "charcoal" The intense heat inside, created by the hot coals cook the meat, seafood or chicken pieces very quickly. The food becomes crispy on the outside while remaining juicy inside. The food is first marinated either in dry spices or a spice and yogurt mixture and is then threaded onto very long metal skewers and lowered into the oven. Naan, and Indian flat bread is also cooked in a tandoor oven by pressing the dough onto the inside walls.
My question is just "what is curry?"
If you take a look at all the different products on a typical Australian supermarket shelf with "curry" in their name you'd probably be forgiven for thinking that curry was just something that contained spices. Indeed, many people would define curry as a spicy dish from India.
In Australia curry can be described as;
"A dish made with dried and fresh spices cooked in oil with a sauce made from pureed onions, garlic and ginger. The variety of spices used can be extensive but the commonest are chilli, cumin, coriander and turmeric. Other common ingredients are yoghurt, cream and ground nuts."
What is the history of curry?
"Curries", as we westerners call them, have been made for centuries in the Indian sub-continent both as a staple food and as a highly sophisticated cuisine. There are vast regional variations and numerous well-defined cuisines which each have their own history.
It might be best to focus your study on one region. You will undoubtedly find the cuisine of an area is intimately linked with its whole history. The conquest of new lands, being colonised by foreigners, migrations, patterns of trade and so on all bring new influences to bear on how people cook and the ingredients they use.
"Curry" is now an international dish recognised on every continent. Dishes develop and change according to a host of new influences.
I am not allowed to eat nuts / gluten / milk products. Which curries should I avoid?
Nuts - Avoid all the creamy curries e.g. korma and tikka masala and butter Chucken. They all contain ground almonds or cashew nuts. You should be safe with the brown sauced curries but even some of those may contain ground nuts so it is essential to ask. Tandoori dishes should be fine.
Anaphylaxis - Allergic reaction to nuts. Most creamy and brown sauced curries contain ground nuts so it is essential to ask your wait person to check with the chef. Tandoori dishes should be fine. However, Little Chutney's cannot guarantee no cross contamination of nut products has occurred.
Gluten/wheat products - Obviously avoid all of the breads. Avoid samosas as the pastry is made from wheat flour. Litlle Chutney's use ground nuts for extra thickening so you should be safe with most dishes on the menu. Onion bhajees and pakoras should be OK as they are usually made with gram (lentil) flour but it is wise to check first. Similarly pappadams.
Milk products - Obviously avoid the creamy curries e.g. korma, tikka masala and anything containing yogurt e.g. the mint sauce that comes with pappadams. Most tandoori dishes are marinated in yogurt although you should be safe with shashlik which tend to be marinated in oil (ask anyway). Avoid paneer which is a type of cheese. The use of butter, in the form of ghee, is common especially in the breads. Ghee, though, is comparatively expensive so most restaurants will use ghee only for their special curries and use vegetable oil the rest of the time. You will have to ask whether ghee is used in the dish you want to order.
What's the cure for chilli burn?
If you mean what alleviates the chilli burn while you're eating the curry the answer is any dairy produce - milk, lassi (yoghurt drink), ice cream. Regular curry lovers, especially the English like chilli burn and drink beer.
If you mean what helps with "ring of fire" a.k.a. " Bangalore bum" the next day the answer is..... nothing. It will pass, as they say.
What's the hottest curry?
1. The true Chilli-Head who has an unusually high tolerance to chillies and genuinely enjoys extremely hot food.
2. The would-be Chilli-Head who, after half a dozen beers too many, reckons he can eat the hottest curry in the house. He usually gets about half way and then (multiple choice here) starts crying / passes out / accuses the restaurant of serving bad curry and refuses to pay the bill.
I have tickets to a Movie show at Ace Cinemas starting at 9pm. My friends and I would love to have dinner before the show but is there enough time?
Yes, we open every evening from 5.00pm. If you were to come in by 7.30pm and advise our staff that you need to be out before the show start time you would be able to enjoy an entrée and main course. Another way to save time would be to place your order by telephone before you leave home so that your meal will be brought to your table upon your arrival.
Do you cater for the disabled ?
Yes, the restaurant has approved facilities for the disabled.
Fully Licensed Restaurant
[Restaurant Liquor License| License #: 6020120502| Licensee Name: Bombay Pty Ltd and Digtel Pty Ltd. Open lunch & dinner 7 day a week.